Friday, August 2, 2013

Peachy Buttermilk Bundt

Peachy Buttermilk Bundt

This month's bundt cake theme is peaches and our group founders, Anuradha of Baker Street and Lora of Cake Duchess, chose perfectly.  August is National Peach Month for good reason and Brian and I can hardly walk past a fruit stand these days without being drawn in by their intoxicating smell.  Peach daiquiris and peach pies and popular items on our August menu.  So, a peach bundt cake?  Absolutely!  Coming right up.

Peachy Buttermilk Bundt
The cake recipe here is a very basic one but it produces a moist, flavorful base for whatever additions you want to make.  I added some lemon zest to bright up the flavors and then let the peaches shine through.  Because peaches are so beautiful these days, it's worth a bit of extra trouble to peel them.  But I've also made this recipe with canned peaches when the season was over.  As long as you rinse and drain them well to remove the syrup, you'll still get a good result.  The peachy glaze made the cake quite sweet so you can choose to make it or not.  The cake is just as delicious either way.  Enjoy!


1 Cup sugar
2 Eggs
1 Stick unsalted butter, at room temperature
1 Teaspoon vanilla
1/4 Cup buttermilk
Zest of 1 lemon
1 1/2 Cups all purpose flour plus 1/4 cup
1 Teaspoon baking powder
1/4 Teaspoon baking soda
1 Teaspoon salt
4 Peaches

Peach Glaze:
1/2 Cup confectioners sugar
2 Tablespoons peach nectar
Pinch of salt

Peachy Buttermilk Bundt
To prepare the peaches, bring a large pot of water to a boil and submerge the peaches fully for one minute.  Remove with a slotted spoon and place them in ice water to cool.  The peel should come off easy with your fingers.  Remove the pits, slice into bite size pieces and mix with the 1/4 cup of flour.

Using either a stand mixer or hand mixer, add the sugar and eggs to a large bowl and cream together for a couple of minutes until the eggs are a light golden color.  Beat in the butter until smooth.  Add the vanilla, lemon zest and buttermilk and mix thoroughly.  In a separate bowl, sift together the 1 1/2 cups of flour, salt, baking soda and baking powder.  Add the flour mixture into the egg batter and mix.  Add the peaches and stir just until combined.

Butter and flour an 8 or 10 cup bundt pan and pour in the batter.  Bake in a pre-heated 350 degree oven for 50 - 60 minutes, until a cake tester comes out clean.  Allow to cool thoroughly before removing from the pan.

Make the glaze by whisking together the powdered sugar and peach nectar until thoroughly combined and spoon it over the cooled cake.  Makes approximately 8 - 10 servings.

Want to join us and be part of Bundt-a-Month?
- Use peaches to bake us a bundt for August and post it before August 31, 2013
- Use the #BundtAMonth hashtag in your title
- Add your entry to the linky tool below
- Link back to our announcement posts
- Link to BundtaMonth on Facebook at
- Link to BundtaMonth on Pinterest at

Please visit the other participating bloggers to see their amazing swirl bundt creations:

Balsamic Peach Bundt Cake by Kate from Food Babbles
Bellini Bundt Cake with Champagne Glaze by Stacy from Food Lust People Love
Brown Sugar Peach Bundt Cake by Veronica from My Catholic Kitchen
Caramelized Peaches and Cinnamon Bundt Cake by Anuradha from Baker Street
Cream Cheese and Peach Bundt Cake by Kathya from Basic N Delicious
Frangipane Peach Bundt by Sandra from The Sweet Sensations
Momotaro Peach Boy Cake by Kim from Ninja Baking
Peaches and Cream Bundt Cake by Heather from Hezzi-D’s Books and Cooks
Peach Bundt with Raspberry Jam Swirl by Holly from A Baker’s House
Peach Bundt Cake with Amaretto Cream Glaze by Roz from La Bella Vita Cucina
Peachy Buttermilk Bundt by Anita from Hungry Couple
Peach Cinnamon Swirl Bundt Cake by Lora from Cake Duchess
Peach Spice Bundt Cake by Renee from Magnolia Days
Peach Streusel Bundt Cake by Anne from From My Sweetheart
Vinho Verde Pound Cake with Peaches & Blueberries by Laura from The Spiced Life



  1. *peeks in kitchen* *sees a load of peaches* *writes down ingredients for bundt cake*

  2. My peaches were so ready to go...the peel slid right off. Great tip for boiling them, Anita. Gorgeous bundt and so perfect for our Peach them!

  3. Yum! This cake looks beautiful! Peaches are such gorgeous specimens. :)

  4. I have so many peaches at home right now! This bundt is perfect.

  5. I can imagine you strolling by those fruit stands in NYC =) Looks like you picked only the best peaches for your mouthwatering Bundt. Thank you for the reminder about using lemon zest to brighten flavors.

  6. Lovely cake Anita! It looks so moist and delicate! And I love how beautifully and naturally your glazes drape your cakes! And I can't pass a farm stand without stopping for some beautiful peaches either!

  7. Pretty cake and the topping of the peach glaze really must have been a nice finish for this Bundt!

  8. That looks so good - I just love peaches but I've never had it in a cake!

  9. Peaches seem to be all I eat right now and I am enjoying every single one. Your bundt looks super delicious. And because it has fruit I believe it fits my breakfast guidelines too!

  10. Sometimes I linger at the peach display, picking up fruit and inhaling the beautiful peachy scent. Until folks start to look at me funny. I love a basic recipe that can be so easily adapted, Anita. But I'd have to start with peaches so I could duplicate this beautiful cake.

  11. I love the peach glaze on top! Glazes always give that extra concentrated burst of flavor.

  12. We have been pretty obsessed with peaches lately!!! They are in their peak right about now... Lovely bunt!

  13. Perfect timing. We just received a pound of peaches. I'll be making this soon! Thank you for sharing such a lovely bundt cake.

  14. I'm all about the peaches right now!! This looks fabulous!

  15. Buttermilk is one of those ingredients that seems to always produce a moist cake. It also gives a special flavor that I think goes so well with peaches. Love the peach glaze too.

  16. Oh my goodness!!! Peach, buttermilk AND bundt?? I'm swooning!! I've not made a cake in months and have had a craving these last few weeks. This might be the one!!

  17. I truly love using buttermilk in baked goods so I know that this cake must be incredible!! What a way to showcase your peaches. I will be making this one for sure!

  18. Love the buttermilk. Also love the lemon zest--I use it like vanilla in anything fruit based, I agree it brightens it. Yum!

  19. The glaze for your cake sounds lovely, as does your cake.


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